Ingredients: 1 carp (or herring) (more than 1000 grams, preferably large fish), 1 gram of ginger juice, 1 gram of green onion juice, 1 gram of MSG, 4 eggs, 3 grams of salt , 55 grams of lard, 500 grams of chicken broth, 40 grams of mushrooms, and 0.5 grams of pepper.

Preparation method: Wash the carp or herring, scrape the clean meat, chop the clean meat into minced fish, add ginger juice, green onion juice, MSG, egg white, salt, pork to the minced fish. Stir the oil into a sticky paste.

Put the wok on a low fire, put water into the pot, squeeze the fish into round or orange-shaped fish balls and put them into the water. After finishing, move the pot to high heat. On the fire, cook the fish balls until they are medium cooked.

Put chicken soup, lard, mushrooms, monosodium glutamate and refined salt into the pot. After boiling, add the fish balls, cook for a while and then remove from the pot. Sprinkle with pepper and chopped green onion.

When squeezing fish balls, you should pay attention to the fact that the size of the fish balls is consistent and the shape is similar to orange petals (called orange petal fish balls). The fish balls made by some famous people in Taizhou, Jiangsu are quite distinctive. The fish balls produced are white, smooth, tender and quite distinctive. What's even more peculiar is that this kind of fish balls are round in the soup, long when held on chopsticks, and flat when placed on the plate.

Features: White as jade, fresh and smooth, rich in nutrients and easy to eat.

You can also do this: shave the bones of the fish and mince it with a meat grinder, mince the pork fat, then add a few egg whites, flour, salad oil, salt, and MSG, and stir in one direction. Mix thoroughly.

When the water is boiling, hold an empty fist in your hand, grab a handful of mixed fish, squeeze out a meatball from between your fingers and thumb, scrape it off with a spoon and put it into the boiling water. Repeat this until a full pot is boiled. .